|Gravlax on a bagel with cream cheese and capers|
Gravlax was made by fisherman starting in the middle ages by salting the salmon and buying it in the sand above the high tide line. "Gravlaz" comes from the Scandinavian word "grav" which means grave and "lax" which means salmon. So it literally means "buried salmon." I broke with tradition and used a bit of vodka and I did not bury the salmon in the back yard. Instead, I made a "salmon sandwich," wrapped it in plastic wrap, and placed it in the refrigerator. The result, beautiful cured salmon.
1 Large Piece of Salmon, Cut in Half
A Big Bunch of Dill
1 Cup (215 g) of Coarse Sea Salt or Kosher Salt
2 Cups (450 g) of Sugar
2 Tsp of Black Pepper
1/4 Cup (60 ml) of Vodka
Mix the salt and sugar together in a bowl. Coat each side of the salmon in the salt/sugar mixture,
|Salmon covered in salt and sugar mixture|
|Salmon covered in sugar, salt, and dill|
|Salmon wrapped in plastic wrap ready for the refrigerator|
|Gravlax on a bagel with cream cheese and capers and onions|
The bottom line: will I make this again? Yes, I will. It is an inexpensive way to make great cured salmon.